Best Curry Meatballs – Easy and Flavorful Recipe

The Coziest Curry Meatballs You’ll Ever Make

There’s something magical about the way spices can transform a simple dish into a warm, comforting hug in a bowl. I remember the first time I made these curry meatballs—it was a chilly Sunday evening, and I wanted something hearty but not too fussy. The aroma of cumin, coriander, and turmeric filled my kitchen, and by the time I took my first bite, I knew this recipe was a keeper. Whether you’re craving a cozy weeknight dinner or need a crowd-pleasing appetizer, these curry meatballs are here to deliver flavor with every tender bite.

Ingredients You’ll Need

Let’s talk about what makes these meatballs so special. The ingredient list is simple, but each one plays a starring role in building those deep, aromatic flavors we love in a good curry.

1 lb ground beef or lamb – I love using a mix of both for extra richness, but either works beautifully.

1 small onion, finely grated – This keeps the meatballs juicy and adds a subtle sweetness.
2 garlic cloves, minced – Because what’s a curry without garlic?
1 egg – Our trusty binder to hold everything together.

½ cup breadcrumbs – Panko works great for a lighter texture.
1 tbsp curry powder – The heart of the dish! Use your favorite blend or make your own.
1 tsp ground cumin – For that warm, earthy depth.

½ tsp turmeric – A pinch of golden goodness.
Salt & pepper – To taste, of course.
2 tbsp olive oil – For frying those meatballs to perfection.

Fresh cilantro or parsley – A bright finish to balance the spices.

Let’s Make These Flavorful Bites

Now, let’s roll up our sleeves and get cooking! Don’t worry—this recipe is as easy as it is delicious. Here’s how I like to make them:

Mix it up. In a large bowl, combine the ground meat, grated onion, garlic, egg, breadcrumbs, and all the spices. Use your hands (yes, get in there!) to mix everything gently but thoroughly. Overmixing can make the meatballs tough, so stop once everything is just combined.

Shape with love. Roll the mixture into small, even meatballs—about 1 to 1.5 inches in diameter. I find that slightly damp hands keep the mixture from sticking too much.
Heat the pan. Warm the olive oil in a large skillet over medium heat. You want it nice and hot so the meatballs get a golden sear without sticking.
Brown to perfection. Carefully add the meatballs in batches, giving them enough space to breathe. Let them cook for about 2-3 minutes per side until they’re beautifully browned all over. Don’t rush this step—that caramelization is where the magic happens!

At this point, your kitchen should smell absolutely heavenly. But we’re not done yet—next, we’ll simmer these beauties in a luscious curry sauce that takes them to the next level. Stay tuned for the second half of the recipe, where I’ll share my secret for the most velvety, aromatic sauce to coat every meatball.

Now that you’ve got the basics of making these irresistible curry meatballs down, let’s talk about how to make them truly your own. After all, the best recipes are the ones that adapt to your taste buds and pantry!

Pro Tips & Creative Variations

Protein swap: Ground chicken or turkey work beautifully if you’re not feeling beef
Heat lovers: Add a diced jalapeño or ½ tsp cayenne to the sauce
Creamy twist: Stir in ¼ cup coconut milk at the end for extra richness

Veggie boost: Sauté bell peppers or spinach with the onions
Gluten-free: Use almond flour instead of breadcrumbs

The Perfect Pairings

These curry meatballs play well with so many sides! Here are our favorites:

Fluffy basmati rice or coconut rice to soak up the sauce
Warm naan bread for dipping
A crisp cucumber raita salad

Simple roasted cauliflower or potatoes

Keeping & Reheating Your Curry Meatballs

Leftovers? Lucky you! Store them in an airtight container in the fridge for 3-4 days. For longer storage, freeze the meatballs and sauce separately for up to 3 months. When reheating:

Stovetop: Gently warm in a saucepan with a splash of water

Microwave: Cover and heat in 30-second intervals, stirring between
From frozen: Thaw overnight then reheat as above

Curry Meatball FAQs

Can I make these ahead?
Absolutely! Prepare the meatballs and sauce separately, then combine when ready to serve. They actually taste better the next day!

What if my sauce is too thin?
Let it simmer uncovered for 5-10 more minutes, or mix 1 tsp cornstarch with 2 tbsp cold water and stir it in.

Can I bake instead of pan-fry?
Yes! Bake at 400°F (200°C) for 15-20 minutes until browned, then add to sauce.

Is there a slow cooker version?
Brown the meatballs first, then combine with sauce in the slow cooker on LOW for 4-5 hours.

There’s something magical about how these curry meatballs bring warmth to the table – both in flavor and in the way they gather people together. Whether it’s a busy weeknight or a cozy weekend feast, this recipe has a way of making ordinary moments feel special. I hope it becomes one of those dishes your family requests again and again, maybe even with your own special twist. Happy cooking, and don’t forget to lick the spoon – that’s half the fun!

Easy Ground Turkey with Potatoes – One-Pan Dinner

One-Pan Comfort: My Easy Ground Turkey & Potatoes

There’s something deeply comforting about a meal that comes together in a single pan—less fuss, more flavor, and that glorious moment when you slide it straight from oven to table. This easy ground turkey with potatoes has been my weeknight savior more times than I can count, especially on those evenings when the clock seems to move faster than my energy levels. Picture this: golden potatoes, savory turkey, and just the right amount of herbs, all mingling in one cozy dish. It’s the kind of dinner that feels like a warm hug after a long day.

What You’ll Need

Gather these simple ingredients, and let’s make magic happen:

1 lb ground turkey – I love using 93% lean for the perfect balance of flavor and tenderness.

4 medium Yukon Gold potatoes – Their buttery texture holds up beautifully here. No peeling needed—just a good scrub!
1 small yellow onion – Diced finely so it melts into the dish, adding sweetness without overpowering.
3 cloves garlic – Minced. Because what’s a savory dish without garlic’s cozy aroma?

2 tbsp olive oil – For that golden crisp we all crave.
1 tsp smoked paprika – A little smoky depth goes a long way.
1 tsp dried thyme – Earthy and warm, like a whisper of autumn.

Salt & black pepper – To taste, of course. Don’t be shy!
½ cup chicken broth – Keeps everything juicy and helps those flavors meld.
Fresh parsley (optional) – For a bright pop of color and freshness at the end.

Let’s Get Cooking

Preheat your oven to 400°F (200°C) while you prepare the ingredients—this dish comes together quickly once you start!

Prep the potatoes: Cut them into ½-inch cubes (no need for perfection here—rustic is charming!). Toss them in a large bowl with 1 tbsp olive oil, a pinch of salt, and the smoked paprika until evenly coated.
Brown the turkey: Heat the remaining oil in a large oven-safe skillet (I adore my cast iron for this) over medium heat. Add the ground turkey, breaking it up with a wooden spoon as it cooks. Sprinkle with thyme, salt, and pepper. Once the turkey is no longer pink, stir in the onion and garlic, cooking until fragrant—about 2 minutes.

Bring it all together: Push the turkey mixture to one side of the pan and add the seasoned potatoes in an even layer. Pour the chicken broth over everything—it’ll steam and soften the potatoes while keeping the turkey moist.

At this point, your kitchen should smell like a dream. Now, we’re ready for the oven—but I’ll save the finishing touches for part two. Trust me, the wait (and the aroma) will be worth it!

Pro Tips, Variations, and Substitutions

This easy ground turkey with potatoes recipe is wonderfully adaptable! Here are some ways to make it your own:

Spice it up: Add a pinch of red pepper flakes or a dash of smoked paprika for extra warmth.
Veggie boost: Toss in diced bell peppers, zucchini, or mushrooms during the last 10 minutes of cooking.

Potato swap: Sweet potatoes or butternut squash make delicious alternatives to regular potatoes.
Herb variations: Fresh rosemary or thyme work beautifully in place of oregano.
Cheesy finish: Sprinkle with grated Parmesan or crumbled feta before serving.

What to Serve With Your One-Pan Dinner

While this dish is satisfying on its own, here are some perfect pairings:

A crisp green salad with lemon vinaigrette
Warm crusty bread for soaking up the delicious juices

Steamed green beans or roasted broccoli
A dollop of cool Greek yogurt or sour cream

Storage and Reheating Tips

This meal keeps beautifully for busy weeknights:

Refrigerator: Store in an airtight container for 3-4 days.
Freezer: Freeze in portion-sized containers for up to 3 months.
Reheating: Warm in a skillet over medium heat with a splash of broth or water to prevent drying out. Microwave works too – just cover and stir occasionally.

Frequently Asked Questions

Can I use ground chicken instead of turkey?
Absolutely! Ground chicken works just as well in this recipe.

How can I make this recipe crispier?
For extra crispiness, broil for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

Is this recipe gluten-free?
Yes! Just double-check that your seasonings and broth are gluten-free if that’s a concern.

Can I make this in a slow cooker?
You can! Brown the turkey first, then cook on low for 6-7 hours or high for 3-4 hours.

Final Thoughts

There’s something so comforting about a simple, hearty meal that comes together in one pan. This ground turkey and potatoes dinner has become a weeknight hero in my kitchen – the kind of recipe that fills your home with delicious aromas and your family with happy smiles. I hope it brings as much warmth and convenience to your table as it has to mine. Don’t forget to make extra for those nights when you need a quick, wholesome meal at the ready!

Best Creamy Smothered Chicken and Rice Recipe

A Bowl of Comfort: My Love Affair with Smothered Chicken

There’s something magical about a dish that wraps you up like a warm hug after a long day. For me, that dish has always been creamy smothered chicken and rice—a recipe born from lazy Sunday afternoons at my grandmother’s kitchen table. She’d hum old hymns while stirring the pan, the scent of garlic and thyme curling into the air like a promise. Now, whenever I make it, I’m transported back to those golden hours, where time moved slower and love was measured in ladlefuls. Today, I’m sharing my version of this soul-soothing classic, perfected over years of tweaks and happy accidents.

Gathering Your Ingredients: The Building Blocks of Comfort

Great flavor starts with great ingredients—here’s what you’ll need to create this creamy masterpiece:

4 boneless, skinless chicken breasts (or thighs for extra juiciness!)

1 cup long-grain white rice (Jasmine or Basmati work beautifully)
2 cups chicken broth (homemade if you have it—it makes all the difference)
1 cup heavy cream (this is where the luxury comes in)

1 large yellow onion, diced (sweetness to balance the richness)
3 garlic cloves, minced (because what’s comfort food without garlic?)
1 tsp smoked paprika (for that whisper of depth)

1 tbsp fresh thyme leaves (or 1 tsp dried, but fresh is dreamy)
2 tbsp butter (salted, because flavor)
Salt & pepper to taste (don’t be shy—season as you go!)

Pro tip: If you’re feeling fancy, a splash of white wine to deglaze the pan adds a lovely brightness. And always, always taste your broth before adding it—it’s the backbone of your dish!

Let’s Get Cooking: The Dance of Flavors

Now, the fun begins! Follow these steps for chicken so tender and rice so creamy, you’ll want to eat it straight from the pot (no judgment here).

Brown your chicken: Heat a large skillet over medium-high and melt 1 tbsp butter. Season chicken generously with salt, pepper, and smoked paprika. Sear for 4-5 minutes per side until golden—don’t rush this step! That crispy crust is flavor gold. Remove and set aside.

Sweat the aromatics: In the same pan (keep those browned bits!), add the remaining butter, onions, and garlic. Sauté until translucent and fragrant, about 3 minutes. This is when your kitchen will start smelling like heaven.
Toast the rice: Stir in the rice, coating it with the buttery onion mixture. Let it toast for 1-2 minutes—this little step gives the rice a nutty depth. Now’s the time to add that splash of wine if you’re using it!
Nestle and simmer: Pour in the chicken broth and heavy cream, scraping up any stuck-on bits from the pan. Add thyme, then return the chicken to the skillet, nestling it into the rice like tucking in a blanket. Reduce heat to low, cover, and let it simmer for 20 minutes.

Chef’s whisper: Resist the urge to peek! Keeping the lid on ensures the steam works its magic. You’ll know it’s done when the rice is tender and the chicken reaches 165°F. The sauce will thicken as it rests—patience, my friend.

Pro Tips, Variations, and Substitutions

This creamy smothered chicken and rice recipe is wonderfully adaptable to suit your tastes or what you have on hand. Here are some ways to make it your own:

Protein Swap: Not a chicken fan? Try boneless pork chops or even turkey cutlets for a delicious twist.
Creamy Alternatives: If you’re watching calories, swap heavy cream for half-and-half or evaporated milk. The sauce will still be luscious!
Rice Varieties: While long-grain white rice works best, you can use brown rice—just adjust the cooking time accordingly.

Extra Flavor: Add a splash of white wine or a sprinkle of smoked paprika for an extra layer of richness.

What to Serve with Smothered Chicken and Rice

This dish is hearty enough to stand alone, but a few well-chosen sides can make it even more satisfying:

A crisp green salad with a tangy vinaigrette to balance the creaminess

Steamed or roasted vegetables like broccoli, green beans, or carrots
Warm, buttery dinner rolls for soaking up every last drop of sauce
A glass of chilled white wine or sparkling water with lemon

Storage and Reheating Tips

Leftovers? No problem! This dish keeps beautifully for busy weeknights.

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze portions in sealed containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Warm gently in a skillet over low heat, adding a splash of broth or cream to revive the sauce. Microwave works too—just cover and heat in short bursts, stirring in between.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Absolutely! Thighs add extra richness and stay juicy. Just adjust cooking time as needed.

What if my sauce is too thin?
Let it simmer uncovered for a few extra minutes to thicken, or mix 1 tsp cornstarch with 1 tbsp cold water and stir it in.

Can I make this in a slow cooker?
Yes! Brown the chicken first, then cook on low for 4-5 hours, adding the cream in the last 30 minutes.

Is there a dairy-free version?
Try full-fat coconut milk for a delicious alternative with a subtle tropical note.

A Comforting Meal to Remember

There’s something magical about the way tender chicken, fluffy rice, and velvety sauce come together in this dish. It’s the kind of meal that fills your kitchen with inviting aromas and your heart with warmth. Whether you’re cooking for a busy weeknight dinner or a cozy weekend gathering, this creamy smothered chicken and rice is sure to become a cherished recipe in your collection. Now go ahead—take that first forkful and savor every comforting bite.

Easy Creamy Chicken Sausage Orzo Skillet Recipe

Easy Creamy Chicken Sausage Orzo Skillet: A Weeknight Lifesaver

There’s something magical about a one-pan meal that comes together in under 30 minutes—especially on those evenings when the day has stretched too long, and the thought of chopping, stirring, and scrubbing multiple pots feels like a Herculean task. That’s exactly why this Creamy Chicken Sausage Orzo Skillet has become a star in my kitchen rotation. It’s cozy, comforting, and packed with flavor, yet it practically cooks itself while I pour a glass of wine and finally take a breath.

I first stumbled upon this recipe during a particularly chaotic week when my grocery haul consisted of random fridge leftovers and a lone package of chicken sausage. Orzo, that tiny rice-shaped pasta, was my saving grace—it cooks quickly and soaks up all the delicious flavors of the broth, cream, and herbs. The result? A dish that feels indulgent but is secretly simple. Let’s dive in!

Ingredients You’ll Need

1 tbsp olive oil – Just enough to sauté and build flavor.

12 oz chicken sausage – I love using a spicy Italian variety for a kick, but any flavor works!
1 small onion, diced – The humble onion is the foundation of so many great dishes.
2 cloves garlic, minced – Because no skillet meal is complete without garlic.

1 cup orzo – The star of the show! It cooks fast and gets wonderfully creamy.
2 cups chicken broth – Low-sodium is best here, so you can control the seasoning.
½ cup heavy cream – This adds the luscious, velvety texture we crave.

1 tsp dried Italian seasoning – A simple blend that does all the herby heavy lifting.
1 cup baby spinach – For a pop of color and nutrients (plus, it wilts down beautifully).
¼ cup grated Parmesan – The salty, nutty finish that ties everything together.

Salt & pepper to taste – Always season as you go!

Let’s Get Cooking

Step 1: Brown the Sausage
Heat the olive oil in a large skillet over medium heat. Slice the chicken sausage into coins—I like them about ½-inch thick for a nice bite. Add them to the skillet and let them sizzle until golden brown on both sides, about 3-4 minutes total. Don’t rush this step! Those caramelized edges add so much depth.

Step 2: Sauté the Aromatics
Push the sausage to one side of the skillet and add the diced onion. Let it soften for 2-3 minutes until translucent, then stir in the minced garlic. The second that garlic hits the pan, the aroma will have your kitchen smelling like an Italian trattoria. (Pro tip: If the pan seems dry, add a splash of broth to loosen things up.)

Step 3: Toast the Orzo
Add the orzo to the skillet and stir it into the onions and sausage. Let it toast for just a minute—this enhances its nutty flavor. Then, pour in the chicken broth and give everything a good scrape to lift any browned bits from the bottom of the pan. Those little bits are flavor gold!

Pro Tips, Variations, and Substitutions

This creamy chicken sausage orzo skillet is wonderfully adaptable to whatever you have on hand or your personal preferences. Here are some ways to make it your own:

Protein swaps: Try Italian sausage, turkey sausage, or even diced chicken breast instead of chicken sausage.
Veggie additions: Stir in spinach, kale, or roasted red peppers during the last few minutes of cooking for extra nutrition.
Creaminess boost: For an even richer dish, stir in an extra 1/4 cup of heavy cream or a dollop of cream cheese.

Cheese lovers: Sprinkle with extra parmesan or add a handful of shredded mozzarella before serving.
Spice it up: Add red pepper flakes or a dash of hot sauce if you like some heat.

What to Serve With Your Orzo Skillet

This dish is satisfying enough to stand alone, but pairs beautifully with:

A crisp green salad with lemon vinaigrette
Garlic bread or crusty baguette for soaking up the creamy sauce
Roasted vegetables like asparagus or broccoli

A glass of crisp white wine or sparkling water with lemon

Storage and Reheating Tips

Leftovers (if you’re lucky enough to have any!) store beautifully:

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently on the stovetop with a splash of broth or milk to restore creaminess. Microwave works too – just stir every 30 seconds.

Frequently Asked Questions

Can I use regular pasta instead of orzo?
Absolutely! Small pasta shapes like ditalini or even penne work well, though cooking times may vary slightly.

Is there a dairy-free version?
Yes! Substitute the heavy cream with full-fat coconut milk and use nutritional yeast instead of parmesan for a creamy vegan alternative.

Can I make this in advance?
While best fresh, you can prepare the components ahead and combine when ready to serve. The flavors actually deepen overnight!

What if my orzo absorbs too much liquid?
No worries – just stir in an extra 1/4 cup of broth or cream until you reach your desired consistency.

Final Thoughts

There’s something so comforting about a one-pan meal that comes together with minimal fuss but delivers maximum flavor. This creamy chicken sausage orzo skillet has become a weeknight hero in my kitchen – the kind of dish that feels special enough for company but easy enough for busy evenings. I hope it brings as much warmth and satisfaction to your table as it does to mine. Don’t forget to snap a photo of your creation – I’d love to see how yours turns out!

Easy Cheesy Chicken Broccoli and Rice Casserole

A Cozy Night In with Cheesy Chicken Broccoli & Rice Casserole

There’s something about a casserole that feels like a warm hug at the end of a long day. Maybe it’s the way the cheese bubbles golden on top, or how the aroma fills the kitchen, promising comfort in every bite. This Easy Cheesy Chicken Broccoli and Rice Casserole has been my go-to on busy weeknights, lazy Sundays, and even those evenings when I just need a little extra coziness. It’s the kind of dish that brings everyone to the table—no fuss, just pure, cheesy goodness.

What You’ll Need

Gather these simple ingredients, and let’s turn them into something magical:

2 cups cooked chicken – Shredded or diced. Leftover rotisserie chicken works beautifully here, or you can quickly sauté some boneless, skinless breasts.

1 ½ cups white rice – Uncooked. I prefer long-grain for its fluffy texture, but any variety will do.
3 cups broccoli florets – Fresh or frozen (no need to thaw if using frozen—it’ll cook right in!).
1 can (10.5 oz) cream of chicken soup – The secret to that rich, velvety sauce. If you’re feeling adventurous, homemade cream of chicken works too!

1 cup chicken broth – For extra flavor. Low-sodium is my pick to control the saltiness.
1 ½ cups shredded cheddar cheese – Because more cheese is always better. Sharp cheddar adds a lovely tang.
½ cup sour cream – This adds a touch of creaminess and balances the flavors.

1 tsp garlic powder – For that warm, savory depth.
½ tsp onion powder – A subtle sweetness that rounds everything out.
Salt & pepper to taste – Don’t skip the taste test before baking!

½ cup breadcrumbs (optional) – For a little crunch on top. Panko works wonders here.

Let’s Get Cooking

This casserole comes together in just a few simple steps, making it perfect for those nights when you want hearty comfort without the hassle.

Preheat & Prep – Start by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish. A little butter or non-stick spray ensures easy serving later.

Cook the Rice – In a medium saucepan, cook the rice according to package instructions, but swap water for chicken broth. This infuses the rice with extra flavor from the get-go.
Mix the Goodness – In a large bowl, combine the cooked chicken, broccoli, cream of chicken soup, sour cream, garlic powder, onion powder, and half of the shredded cheese. Fold in the cooked rice gently—everything should be well-coated and happy.
Layer & Top – Transfer the mixture to your prepared baking dish, spreading it evenly. Sprinkle the remaining cheese on top (because we’re not skimping on the gooey factor). If using breadcrumbs, scatter them over the cheese for that irresistible golden crunch.

At this point, your kitchen should already smell amazing—but trust me, the best is yet to come. Pop that dish into the oven, and let the magic happen. (Stay tuned for the baking instructions and finishing touches in the next part!)

Pro Tips, Variations, and Substitutions

This cheesy chicken broccoli and rice casserole is wonderfully adaptable to your tastes and what you have on hand. Here are some easy ways to make it your own:

Protein swap: Use leftover turkey, rotisserie chicken, or even cooked ground beef instead of chicken breast.
Veggie variations: Swap broccoli for cauliflower, peas, or a mix of your favorite frozen vegetables.
Cheese choices: While cheddar is classic, try Monterey Jack, Swiss, or a blend of cheeses for extra flavor.

Rice alternatives: Brown rice, quinoa, or even orzo pasta work beautifully in this recipe.
Creamy shortcut: Instead of making a roux, you can use a can of cream of chicken or mushroom soup.

What to Serve With Your Casserole

This hearty casserole is practically a meal in itself, but here are some delicious pairings to round out your dinner:

A crisp green salad with vinaigrette dressing
Warm crusty bread or garlic knots
Steamed green beans or roasted carrots

A light fruit salad for a refreshing contrast

Storage and Reheating Tips

Leftovers of this casserole taste just as wonderful the next day! Here’s how to keep them at their best:

Refrigerator: Store in an airtight container for 3-4 days.

Freezer: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in the microwave at 50% power, stirring occasionally, or cover with foil and reheat in a 350°F oven until bubbly (about 20 minutes).

Frequently Asked Questions

Can I make this casserole ahead of time?

Absolutely! Assemble the casserole up to a day in advance, cover tightly, and refrigerate. Add 5-10 minutes to the baking time when cooking from cold.

Why is my casserole dry?

This usually means it was baked too long or the rice absorbed more liquid than expected. Next time, check a few minutes early and add a splash of broth if needed before baking.

Can I use fresh broccoli instead of frozen?

Yes! Just chop it into small florets and blanch for 2 minutes before adding to the casserole so it cooks evenly.

How can I make this gluten-free?

Simply use gluten-free flour for the roux and ensure your chicken broth is gluten-free. The rest of the ingredients are naturally gluten-free!

Cozy Comfort in Every Bite

There’s something so comforting about pulling a bubbling, cheesy casserole from the oven as the aromas fill your kitchen. This chicken broccoli and rice bake is the kind of meal that warms you from the inside out – simple enough for busy weeknights but special enough for Sunday supper. Whether you’re feeding a crowd or meal prepping for the week ahead, this reliable recipe is sure to become a regular in your rotation. Don’t be surprised if it sparks requests for seconds and happy sighs around your table!

Cheesy Chicken Broccoli and Rice Casserole

Author: Trusted Blog

Print Recipe

Description

A comforting and creamy casserole loaded with tender chicken, fresh broccoli, and cheesy rice.

Ingredients

Scale

For the Crust:

2 cups cooked chicken, shredded
2 cups broccoli florets, steamed
1 cup uncooked white rice

1 can (10.5 oz) cream of chicken soup
1 cup shredded cheddar cheese
1/2 cup milk

1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

Instructions

1. Prepare the Crust:

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large bowl, mix the cooked chicken, steamed broccoli, uncooked rice, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until well combined.
Transfer the mixture to the prepared baking dish and spread evenly.

Sprinkle shredded cheddar cheese on top.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 5 minutes or until cheese is bubbly and golden.
Let cool for 5 minutes before serving.

Notes

You can customize the seasonings to taste.